Gluten-Free Breakfast Power Bowl
Okay, let's get our aprons on and dive into a recipe that's not only incredibly delicious but also a total game-changer for those of us navigating the gluten-free world! I'm talking about my go-to, absolutely foolproof, Gluten-Free Breakfast Power Bowl. This isn't just another sad, dry gluten-free option; this is vibrant, satisfying, and honestly, something I look forward to waking up to every single time.
You know, for years, "breakfast" for me when going gluten-free meant a lot of… well, toast. And while a good piece of gluten-free toast has its place, sometimes (okay, most times) I crave something more exciting, more… substantial. That's where this bowl comes in. It's packed with protein, bursting with flavor, and completely customizable to whatever I happen to have lurking in my fridge that week. Plus, it's so quick, even on those hectic weekday mornings. Think of it as your personal culinary playground – no rules, just good, wholesome ingredients coming together for a delicious start to your day. So, are you ready to ditch the boring and embrace the extraordinary? Let's get started!
Recipe
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup cooked sweet potato
- 1/2 avocado, diced
- 1/4 cup black beans, rinsed and drained
- 1/4 cup crumbled feta cheese (dairy-free alternative works great too!)
- 2 tablespoons toasted pumpkin seeds (or sunflower seeds)
- 1 large egg, cooked your way (I prefer a fried egg with a runny yolk) or a scrambled egg if you prefer
- 1 tablespoon fresh cilantro, chopped
- 1 lime wedge
- Salt and pepper, to taste
- Optional: A sprinkle of red pepper flakes for a little heat
Instructions:
- Prep the Base: Start by having your cooked quinoa and sweet potato measured and ready. If you've got leftovers, this step is even faster! Having pre-cooked components like this is my secret weapon for quick morning meals. (Pro-tip: I often cook extra quinoa during the week just so I have it at my disposal for moments exactly like this!)
- Layering Begins: In a medium-sized bowl, gently layer the cooked quinoa, followed by the sweet potato. I like to get creative here – sometimes it's a neat pile, sometimes a delightful-looking, scattered mess. Don't overthink it; just make it look inviting to you.
- Add the Good Stuff: Now, add the diced avocado, black beans, and crumbled feta on top of the quinoa and sweet potato layers. These add not only fantastic flavors but also varied textures, which I think are essential for a satisfying meal.
- Seed Power: Sprinkle those toasted pumpkin seeds (or sunflower seeds) on top. They add a wonderful crunch and nutty flavor, which I personally find keeps me fuller for longer. Plus, they're packed with great nutrients!
- Egg-cellent Addition: Carefully place your cooked egg on top of the other ingredients. If you're doing a fried egg, try not to break that yolk. It can make all the difference, especially when it's time to dig in and get that beautiful, golden goodness running through your bowl. Alternatively, a few scoops of scrambled eggs adds a nice fluffy edge to your plate.
- Finishing Touch: Garnish your bowl with the freshly chopped cilantro. It adds a burst of freshness that really brightens up the whole dish. Squeeze the lime wedge over everything – it balances the richness of the avocado and adds a wonderful tangy bite. Season with salt and pepper to taste. And if you're feeling a little adventurous, a sprinkle of red pepper flakes gives a nice little kick!
- Dig In! The best part? Your gluten-free breakfast power bowl is ready to devour! Mix everything together a bit – or don't! It's your bowl, enjoy it your way! Feel the textures play in your mouth and take a moment to enjoy the vibrancy of your creation. I promise, this is a breakfast you'll love!
Tips & Tricks
- Get Creative with Veggies: Don't feel limited to just sweet potatoes. Roasted butternut squash, bell peppers or even sautéed spinach make great additions to your bowl. Use what's in season, use what you have on hand!
- Protein Power: Looking for an extra protein boost? Add some grilled chicken or crumbled tofu.
- Spice it Up: If you enjoy spicy food, a dash of hot sauce or a bit of sriracha will elevate this bowl to the next level.
- Nutritional Booster: Feel free to sprinkle on some nutritional yeast for a cheesy, nutty flavor and added B vitamins. (This is especially good if you're using a dairy-free cheese alternative)
- Make it Ahead: Cook the quinoa and sweet potatoes on the weekend for even faster prep during the week. You can even pre-dice your veggies, though I recommend slicing up your avocado and adding the lime just before serving to prevent it from turning brown.
- Nut Butter Drizzle: For a touch of creamy sweetness, try drizzling a teaspoon of natural almond or peanut butter over the top.
Recipe Card
Gluten-Free Breakfast Power Bowl
Prep time: 10 minutes
Cook time: 10-15 minutes
Serves: 1
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup cooked sweet potato
- 1/2 avocado, diced
- 1/4 cup black beans
- 1/4 cup crumbled feta cheese
- 2 tbsp toasted pumpkin seeds
- 1 large egg (cooked your way)
- 1 tbsp fresh cilantro
- 1 lime wedge
- Salt and pepper (to taste)
- Optional: Red pepper flakes
Instructions:
- Layer quinoa and sweet potato in a bowl.
- Add avocado, black beans, and feta.
- Sprinkle with pumpkin seeds.
- Top with cooked egg.
- Garnish with cilantro, squeeze lime, season with salt and pepper.
- (Optional) Add a sprinkle of red pepper flakes.
- Enjoy immediately!
Product Recommendations:
Using a good quality cast iron skillet to cook my egg always ensures an evenly cooked result. 
And when I'm batch cooking a large amount of quinoa to prep for the week, I absolutely love using my instant pot – it's such a time saver! 
For perfectly toasted seeds, this small pan does the trick in minutes, making sure they get perfectly toasted every time. 
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